10/22/12

Ricotta Ras Malai


Ingredients:

For the patties:

Ricotta Cheese - 15 oz
1/4 C sugar

For the milk mixture:


4-5 C Milk
2-3 tbsp. sweetened condensed milk

1 tsp cardamom powder
1/4 C Sugar  or more to suit your taste
few strands of Saffron/Zafran
1/2 tsp Kewra Water/ rose water


Sliced Almonds / Pistachios for garnish



Method:

In a heavy bottom vessel , heat milk on medium low heat, stirring occasionally, till it thickens or reduces to half . Add sugar, cardamom powder,condensed milk and saffron.Cook for a few mins.  Turn off the heat, let it cool slightly , now add kewra water.  Let it cool completely and refrigerate till ready to use. 

Preheat the oven at 350 degrees F.
In a mixing bowl, whisk together the ingredients for patties ,ricotta cheese and sugar.  Mix well. Grease a 8X8 glass baking dish, pour the ricotta cheese mixture and bake for 25 - 30 minutes or until ricotta cheese looks pale yellow and has turned slightly golden at the edges. A way to test if ricotta is ready to take out of the oven , would be to insert a toothpick and see if it comes out clean. Let it cool completely.Now with a round cookie cutter, cut small round patties, you could also cut squares if you like.


Arrange the baked ricotta rounds in the serving dish, pour the cooled milk mixture and refrigerate for at least half an hour. Serve chilled.


Enjoy !


Notes:

  • You could make the milk mixture and the ricotta rounds at least 3 days in advance. Remember to store them separately.
  • Mix them the day you would like to serve them, so they don't be too soggy or break apart.
  • You could also use half and half or evaporated milk or even add some heavy cream for added richness.
  • I used a glass baking dish, but you could use any, the baking time may vary in that case
  • Also if you want you patties thinner use a bigger baking dish, baking time may vary if you do.
  • Adjust the quantity of sugar and flavoring to suit your taste, you dont have to add the exact amount mentioned in the recipe, you could  make it more sweeter, use less /more of cardamom or kewra
Sending it to Jagrutis, Grand Festive Feasts event.

9/6/12

Date and Grape Chutney


Ingredients :
               
25- 30 seedless Grapes,, chopped
10-11 Medjool dates,deseeded and chopped, you can adjust the quantity to suit your taste
1/2 tsp. Cumin seeds
1 tsp. Red chilli powder
Raisins
Salt to taste
Jaggery (gur),grated 1/4 cup

Method :

Dry roast cumin seeds, cool and powder. Cook together grapes and dates along with few drops of water till the grapes are completely mashed. Add red chilli powder and roasted cumin powder, raisins and cook for five minutes. Add salt and jaggery and mix well till the jaggery is completely dissolved and well blended. Serve at room temperature.

I followed the recipe as is and made no creative changes, turned out good. Definitely good for a break from the good ol tamarind and date chutney.

As dates are considered a power food I am sending this to Jagrutis Super Foods Super Power event 

8/5/12

My Eid Feast

It seems like yesterday when we welcomed Ramadan.

Now its hard to believe that half of it is almost over, as the days are flying Eid (Eid-ul- Fitr) is coming closer.

Like Islam itself , Eid takes various colors from various cultures and its always interesting to know how people all around the world celeberate it and what their traditions are.

What better way to find out than invite all of you, my blogger friends, to share your celeberation, stories, feasts with me .

Announcing the event "My Eid Feast". This is how it works :

You can post about how you celeberated Eid, what you cooked, how you prepped, what are your eid traditions, etc.

Also you can click your Eid spread and just submit the pic.

So what if you dont celeberate Eid ? may be you went to an eid party or have a friend or neighbour who celeberates it, I would love to hear from you too!

Please link your entries below using the linky tool, I know its too early for this post but I just thought of giving you a heads up .

Use of logo will be highly appreciated , as it helps to spread the word.












So as you get yourself ready for Eid dont forget to keep your cameras handy :)

I look forward to your Eid Feast...:)

7/22/12

Aash






















Aash is made daily for iftaar during the month of Ramadan, the following recipe is shared by my mother-in-law, who taught me how to make it.

Ingredients:

1 tbsp. Ghee
a small piece Cinnamon
2 Cardamoms
1 tbsp. moong dal
1 tbsp. Kheema(optional)
1 tsp Ginger Garlic Paste
1 tbsp. Cilantro
1 tbsp. Mint
11/2 tbsp.Coarsely Ground Rice
4 C water, or more.

Method:

Heat ghee, add cinnamon, cardamom and kheema,cook for some time now add moong dal, add ginger garlic paste and fry for few seconds, add water , cilantro and mint and salt. Let the water boil , now add rice powder and cook till rice is cooked.

You could also use stock instead of water









Sending it to Ramadan Friendly Recipes @ the halal foodie blog and Lubnas Joy from Fasting to Feasting 


7/12/12

Zeera Methi Powder

















Zeera methi powder is a flavorful addition to any curry. Adding a tbsp. or two of the mix to dal makes it more flavorful and aromatic, while the powder is added to kadhis, coconut currys etc.

Ingredients:

1/2 C Zeera,
1/4 C Fenugreek seeds,
1 tbsp. Tuvar dal,
1 tbsp. rice,
7- 10 curry leaves.

Method:

Dry roast each ingredient separately and mix. Slightly crush the curry leaves to release flavors.This makes the mix.

Let the mix cool and grind it in a coffee grinder to make the powder. Store in airtight container. It has a very good shelf life and does not go bad.

Sending this to Jagrutis Grind Your Cooking Masala event.

7/9/12

Ramadan Friendly Recipes

Join in the event at "the halal foodie" blog , for details click here. Hope to see you there :) 


6/25/12

Avocado and Chicken Rolls


I love avocados for their subtle buttery taste and goodness. I add them to rotis, dosas, salads, wanna try Cham's avocado cake recipe I am even thinking of trying a mithai with it ...cant have enough.
Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avocado love with with other foodies like you.








This recipe is an amazing appetiser, the original recipe is from Guy Fieri , I have tweaked it to my taste. One thing I have realised is Avocados go great with chicken, try them together.










Ingredietns:

2 tablespoons canola oil
1/2 cup finely minced red onion
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup finely chopped celery
2 cups chopped chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups canola oil, for frying,
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
Jarred sweet chili sauce, for dipping

Method:

In a saute pan over high heat, add canola oil. Saute red onions until translucent. Add ginger, garlic, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat canola oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

*This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

4/19/12

Ciabatta Halwa


















Though I am not a dessert person, Bread ka halwa is one dessert I can never pass. I have loved it since childhood and it still remains my favourite halwa.

There are many ways Bread is enjoyed in form of halwa. Like the Double ka meetha, where its sliced and fried and soaked in cream mixture keeping the slices intact, or as halwa where its sliced and fried but cooked with the cream/milk mixture (looks like the halwa I have made today ) and also where the stale bread is made into fine crumbs by grinding in food processor and then made just like Sooji ka Halwa, except you use powdered bread instead of sooji.

To make a good halwa with bread, its important that the bread is somewhat stale. Back at home if we did not have stale bread, I remember my mom would let the fresh bread dry out on old newspapers.



















So I thought Ciabatta would be perfect for the halwa, as it really dries out when stale. I pounded the bread using a pestle, but you dont have too, you can grind it in food processor, it tastes even better that way I think.

Ingredients:

1/2 C ghee
2 1/2 C coarse bread crumbs
1" cinnamon
1 1/2 C milk
3/4 C sugar
pinch saffron
1/2 tbsp. elaichi pdr/ cardamom pdr
1/4 C sliced almonds
1 1/2 tsp Kewda extract















Method:

Pound or chop stale Ciabatta into coarse crumbs.Heat ghee , add the cinnamon and bread crumbs and roast till golden.

Add milk, saffron, and cardamom pdr and cook till the milk is absorbed. Then add sugar and cook for few more minutes

Remove from heat add the Kewda extract and mix well.I like it best while its warm

Enjoy !

Tips:

Use the measurements of the ingredients as a guide, the quantity of ghee, milk and sugar will depend on how dry/stale the bread is.


P.S. Check out my other blog "the halal foodie " , subscribe and follow to keep in touch. I look forward to see you there :)

4/8/12

Eggless Custard Powder Cupcakes


















Few days back I came across this recipe on Easy Crafts and wanted to try it. So when my son asked for a cake I knew exactly what I was gonna bake.
After looking up for more similar recipes, I decided to go with this one made by Nithya of 4th sense cooking. I followed the recipe closely, the only difference is I baked my cupcakes at 375F for about 15 mins.

I tried an eggless cake recipe for the first time and I did not miss the eggs at all, infact I forgot to cream the sugar with the butter and added it to the flour mixture, the cakes still turned out to be super moist, but my muffin tops were dry, I guess I should have baked them at a lower temperature or for less time.


















(Recipe by Nithya of 4th Sense Cooking)

Ingredients:

11/2 C All purpose flour(maida)
3/4 C Custard powder(vanilla flavor) 
3/4 C powdered sugar 
2 1/4 tsp. baking powder 
3/4 C butter, at room temperature
1 C Milk


Method:

Sift maida, custard powder and baking powder together.

In a bowl, beat butter and sugar until creamy. Add the sifted flours to the butter sugar mixture and mix well. Add the milk gradually and beat slowly until everything comes together.

Preheat oven to 375°F . Line the muffin tray with liners.

Fill muffin cups with batter up to 3/4th and bake it for 15-20 mins at 375°F or 190°C. 

Check if cooked by inserting a skewer in the center. Once done, allow it to cool on a wire rack for a while.


















Sending this to Srivallis Kids Delight - Easy to make Snacks under 30 mins. event hosted by Rujuta

P.S. Check out my other blog "the halal foodie " ,  subscribe and follow to keep in touch. I look forward to see you there :)

3/28/12

Dahi Ki Kadhi Aur Badey./ Yogurt Gravy with fritters

Dahi ki kadhi is a traditional south indian recipe. This recipe is shared by my mother in law , its a perfect recipe for a light summer lunch and is equally quick and easy.

Ingredients:

For Kadhi:

1 med. Onion, finely chopped
2 C Yogurt
2 med. tomatoes, coarsely ground
2 green chillies, finely chopped
1/2 C cilantro, finely chopped
1 tsp chilli pdr, or to taste
1/2 tsp. turmeric pdr
a pinch garam masala pdr
1 tsp. zeera - methi pdr
2 tbsp. chana dal paste
1 tsp tamarind paste
salt to taste.

Tempering:

Oil
1/2 onion sliced
1 tsp. mustard seeds
5-6 curry leaves
1 dried red chilli (optional)


















Method:

Add the first nine ingredients for the kadhi in a dish , add water to cover the ingredients and cook until the onions are tomatoes are cooked . Then add the chana dal paste and stir well. Add salt, cook for a few mins. Add 1tsp. tamarind paste.

Heat Oil, add onions, mustard seeds, curry leaves and dried red chili , let the mustard splutter and then pour it over the kadhi.  Serve with rice and bade (recipe below).

For the Bade:


















Ingredients:

1 C chana dal, soaked for 2 hrs and ground coarsely (use 2 tbsp. for kadhi)
1 onion, finely chopped
2 green chillies, chopped
handful cilantro, finely chopped
1 C dill/ spinach , chopped
salt to taste
1/2 tsp chili pdr, or to taste
1//4 tsp. turmeric
a pinch baking soda
1 tsp zeera methi pdr
a pinch garam masala pdr

Method:

Combine all the ingredients and deep fry.

P.S. Check out my other blog "the halal foodie " ,  subscribe and follow to keep in touch. I look forward to see you there :)

3/25/12

Naan Chips














I love chips and dips.  I make it almost everytime I host someone or also for a quick evening snack. Though its easy to buy Pita chips, its much easier to make them at home besides you can flavor them any which way you want and come up with any variation. Like this time I made Naan Chips.

After every party, I always have leftover Naan, if not much atleast some, but I do. So I come up with different ways of reusing them. Like this Pizza. Last time I made these chips, they came out perfect.I love them best when they are still warm , with a creamy dip or even guacamole. They do have excellent shelf life though and can be made ahead of time , which makes it ideal for parties.

Ingredients:

Roghani Naan , sliced into wedges
dried oregano (or any dried herb or spice u like)
salt (I used kosher salt)
black pepper powder (I used freshly ground )
extra virgin olive oil.(evoo)

Directions:

Preheat the oven to 400 F.

Put the naan wedges in a large bowl, pour some evoo, sprinkle salt, pepper and oregano . Toss with your hand so the wedges are slightly coated with the oil and spices. Spread on a baking sheet and bake for 8 to 10 mins or until slightly browned. Remove from oven and let the cool slightly.
















I am sending this to Ayeshas Anyone Can Cook event. , Naynas Lets Cook Speedy Snacks event and Vardhinis Bake Fest #5 hosted by Kalyani.
 
I have a special announcement, 10 days and two posts later I finally get to introduce my other blog "the halal foodie " on Lazzat..

I hope you welcome it with the same love and support, so check it out, dont forget to subscribe and follow. I look forward to see you there :)

Thank You for the ones who already did.

3/20/12

And The Winners Are....

Thank You all for your kind words and best wishes. The giveaway is officially over and its now time to announce the Winners. I did the old fashion "chit draw" for this one and am listing the winners in order they were picked.

Drum roll for ....Rachana, Saraswathi and Nadji. Congratulations !

Girls, please email me your addresses at bloglazzat@gmail.com your gifts are waiting to be mailed.

3/6/12

5 Happy Years And A Small Giveaway !

Five years ago, I started this blog with much hesitation. Today I am glad I did. And I take this opportunity to thank "you", my readers, subscribers, followers, people who take the time to comment even if its just to say hello, the shy readers - who don't comment but keep checking back on me, my fellow bloggers who inspire and amaze me on a daily basis, my friends - who insisted I should start blogging , my family - who keep praising everything I post, sometimes more than it deserves :D and to Blogger for making my task simple and fun.

In the spirit of thanking you I am announcing a small Giveaway , the first giveaway sponsored by Lazzat... I am willing to ship each of the following to 3 of my readers:

1 Stainless Steel Spice Container, traditionally used for ages in India, its made in India , is dishwasher safe and comes with a cute little spoon.


Traditional Masala box/ Spice container in Stainless Steel

2 sets of Terracotta Jewellery - one in green and other in blue, hand made by local villagers from Karnataka  (India) and painted with vegetable based colors.


Terracotta Jewellery - Green


Terracotta Jewellery - Blue


This is how you enter:
  • Just leave a comment and let me know what you’d like to see more of on Lazzat or what you would like to win and consider yourself entered for the giveaway.
  • I’ll be shipping worldwide, so everyone’s welcome to enter! Non Bloggers too :)
For an additional entry,
You can come back here and comment to let me know coz the more you comment the more entries you get. The giveaway is open until 15th March, 2012 so go ahead and leave your comment now !

3/1/12

How To Delete Your Google Browsing History / Web History

Today morning while going through my Facebook I came across this link on how to delete the web history, Read this article about it .

I changed my settings today, so I guess its still not too late :) But you dont have much time  ...
Just a reminder :)

To summarise , this is how you do it :
  1. Sign in to your google account
  2. Click on the small arrow next to your id (the one you use to log out)
  3. Click on Account Settings
  4. Scroll down to go to Services
  5. Click on Go to Web History
  6. Click on Remove All Web History or
  7. Click on Turn Web History On and then click on Remove all Web History

2/8/12

Miami Farmers Market and more Warmth


During our last winter break, we decided to go to Miami...I know, this post is long overdue...we were there until the New Years eve.



It was wonderful to have the warmth of the sun (it was more than the warmth, the temperature was in the 80s) , the beach, the layered-clothing-free walks, all of this in December (considering we live in Boston). Add to it the wonderful food and the company of old friends...all in all we had a blast !!!

The best part was I got to visit the local Farmers market one of those days, totally unplanned. Its refreshing to see fresh fruits and vegetables and flowers on a hot summer day, for me they have a certain coolness to them.



How could we not try the fresh coconut water, nature at its best. We (especially my son,) love to eat the tender coconut after slurping on the amazingly sweet and delicious water. What a treat !

I thing which always makes it to my "must do in Miami" list is to have Samosas (served with hot sauce/sambal olek) and Kabab rolls at Asia Grocery. I used to have them every week when I lived there, now going back to Miami and having them brings to me lots of memories and smiles.


Now back in Boston , trying to warm up my kitchen I made this simple and basic white bread one day. Nothing compares to a freshly baked bread and if its homemade you have the kitchen filled with warm aromas as a bonus.

The following recipe was very easy to make, not to messy either but the bread I thought was very dense, not as light and airy as the regular store bought sandwich bread, it was great for dipping and we enjoyed having it soaked dipped in extra virgin olive oil.

Basic White Bread

Ingredients:

2 cups plus 2 tablespoons whole milk
3 tablespoons unsalted butter
2 tablespoons sugar
One 1/4-ounce package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon fine salt
Oil as needed

Method:

In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.


Meanwhile, in large bowl, whisk together the flour and salt and set aside.

Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.

Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.

Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.

Transfer the bread loaf to a cooling rack and cool completely before slicing








Do you have good recipe to make bread you would like to share? Which one is your favourite ? Whats your bread baking story ? tell me ...


1/22/12

Have you tried these?


These are hands down the best Osmania Biscuits I've ever had, melt in your mouth goodness ! My friend bought these (for us) from her recent visit to Hyderabad.

If you live in or around Hyderabad, you must try this !

With tea, coffee or just as a snack ....these are really addictive :)

1/1/12

Sour cream Fried Chicken

I wish all my readers, each and every one of you, a happy, healthy and peaceful 2012!

If you want to take a break from tandoori chicken or tikkas or kebabs ... this is recipe you should try. Its a nice, refreshing break from the (nice, refreshing but) regular (ly used) flavor.
I have eaten (the halal) KFC only once in my lifetime n frankly speaking I am glad about it. Apart from all the "main stream concerns" , I felt it was very bland for my taste.

This particular recipe is very flavorful with the mustard and spices in the breading mixture. The original recipe asks to fry the chicken in vegetable shortening, but I have used vegetable oil instead. I bet frying in the shortening would certainly make a difference but ....



Ingredients:

Marinade

1/2 C whole milk
1 C sour cream
3 tbsp. Dijon Mustard
2 tsp. salt (or to taste)
1 tsp freshly ground black pepper (or to taste)
3 1/2 to 4 lbs Chicken (approx. 8 to 10 big pieces)

Breading

2 1/2 C all-purpose flour
1 tbsp. salt
2 tsp paprika/ chili pdr
1/2 tsp freshly ground black pepper
Oil for frying.

Method:

In a bowl, combine the ingredients for the marinade. Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade. Cover with plastic wrap and refrigerate for 2 to 12 hours.

In a plate, combine the ingredients for the breading mixture, toss the marinated chicken  until they are well coated with the mixture. Place the breaded chicken on a rack with a baking sheet. When all of the pieces are breaded, refrigerate them for 15 minutes.You can skip this step n fry the pieces directly, but refrigerating them, even if its only for 15 mins, will give you a crispier crust .

In a large skillet, heat oil over low heat until it reaches 350 degrees F. Test 1 piece first. The oil should bubble and react as you add the first piece. Use a pair of heat-resistant tongs to gently place the chicken pieces in a single layer in the skillet over medium heat. Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning. Remove the skillet from the heat and gently turn the pieces on their second side. Cook for an additional 10 minutes.

When the chicken is cooked through, remove it and transfer it to a rack. Serve immediately or keep in a warm oven until ready to serve.

Enjoy !